I was at a Venezuelan restaurant recently and I ordered the black bean and chorizo soup, since I always enjoy a tasty bean soup. I was expecting to get a more Mexican style spicy soup but to my surprise the first bite was slightly sweet with hints of molasses and that took me back for a second. Then I took a second bite, this one including a piece of the spicy cured chorizo sausage, and I was amazed at how well the combination of the slightly sweet black bean soup worked with the spicy chorizo sausage! Of course I knew that I would have to try making the soup at home! 🙂
The recipe pretty much wrote itself, being a standard black bean and chorizo soup with the addition of molasses and a bit of brown sugar to sweeten it; I know that there is a special kind of sugar that is traditionally used but since I could not find it here I made some simple substitutions. The resulting homemade version was phenomenal! I am still a little surprised at how well the slightly sweet and spicy combo works so well in a black bean soup like this but this is definitely my new favourite soup!
This soup is amazing all by itself but some cool and creamy avocado makes an excellent addition!
As does some freshly made arepa!
Venezuelan Black Bean and Chorizo Soup
A Venezuelan style black bean soup where the slightly sweet soup is perfectly complemented by the spicy chorizo sausage!
ingredients
- 1 pound dried black beans (about 2 cups), picked over, rinsed, soaked water overnight and drained
- 1 tablespoon oil
- 1/2 pound (cured as opposed to fresh) chorizo sausage
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- 7 cups ham broth or chicken broth or chicken stock or water
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 2 tablespoons lime juice (~1 lime)
- salt and pepper to taste
directions
- Heat the oil in a large sauce pan over medium-high heat, add the sausage and cook until lightly golden brown, about 10 minutes, and set aside.
- Add the onion and cook until tender, about 5 minutes.
- Add the pepper and cook until just tender, about 3 minutes.
- Add the garlic and cumin and cook until fragrant, about a minute.
- Add the broth, beans, sausage, molasses and brown sugar, bring to a boil, reduce the heat and simmer until the beans are tender, about 45 minutes.
- Add the lime juice and season with salt and pepper to taste.
Note: I like to use ham broth for this to add flavour but you could also use chicken broth and throw in a ham bone or ham hock or just use chicken broth.
Option: For a really quick version, use 2-3 cans of black beans and skip the soak time and you only need to simmer for 10-20 minutes in step 5!
Option: Add chipotle chili powder for some smoky heat.
Safe to assume that you add the beans in step 5?
daddypedro: Yep! 🙂
Kevin, I love your recipes and this one sounds yum.
Kevin, I love your recipes and this one sounds yum.
Hi Kevin, I follow your recipes in Venezuela that where I´m from and I live in Caracas. Your recipe looks amazing, I¨m never uses chorizo in my soup and I´ll try for the next time.
We uses "papelon" for sweet our food like black bean. You made a good sustitution with de molasses and brown sugar, and your arepas look so good. Congratulations!! I´m so happy when look my country´s cuisine in your blog. 😉
Prefect for a brisk day!
I make something almost similar like this, except it is not kinds sweet.
I call it, lazy beans a la charra.
I cook my own beans.
I fry some Mexican style chorizo, onions, serrano peppers to taste, and some turkey bacon. I cook them till they are super toasty.
I add the beans to the pot and some water/broth
I also add some paprika to give it more taste and color.
I let it simmer for some minutes and just before I turn it off, I add the cilantro.
I made this delicious dish last night for dinner, added some green bell peppers, celery, and garnished with cilantro. Fantastic. Thanks for sharing.
Ooo, yum!! Sounds amazing. I love a good sweet-spicy combo. Can't wait to give it a try!
This inspired something that turned out REALLY good, Kevin. I had no chorizo, but did have some Trader Joe's Spicy Korean Style Chicken sausage and some Bulgogi BBQ sauce, so I subbed those in for the chorizo, molasses and brown sugar, added some sliced carrots and celery (omitted the cumin). After 40 minutes in my Instant Pot, I had perfectly cooked bean soup, to which I only need to add a little salt and lime juice. We topped our servings with some Greek yogurt and chopped green onion, and it was wonderful. I may make it for my Bunko club in a few weeks. Thanks for the inspiration!
I meant Bibigo BBQ sauce, Kevin.
Is that grilled bread served with it?